I don’t know how I did it, but one of the eggs of the three I poached this morning is perfect. Unfortunately, I just ate the last, most photogenic bite, wrapped up in sauteed spinach from the garden and green garlic from the farmers market. This is what I did:
Brought water to a boil. Cracked three eggs into little bowl. Turned heat way, way down.
Swirled water rapidly to create a vortex and slid eggs in. Covered eggs.
Let them sit for about 3-4 minutes. Harvested spinach & chopped green garlic during this time and sauteed it in a little butter.
Turned off heat.
Put spinach and garlic into a bowl and slid the eggs on top. Ate breakfast. (The other two eggs, by the way, were good, but they were not perfect.)
Radio is still being made. Since the beginning of 2012, I’ve done segments about making mustard and food swaps, homemade mozzarella cheese, sheep shearing, Slow Money, backyard foraging, and the relationship between food and weather and insects. Forthcoming segments will include stories about the origin and history of the Horseshoe Sandwich in Central Illinois, gardening with found objects, a produce pedaler (I spelled it right), thinking about winter holidays during the summer, and probably a bunch more stuff I haven’t dreamed up yet. You can listen to each segment on your own time from the website, you can listen as a podcast, and you can listen on the air if you’re local. Speaking of local airings, it seems that in addition to my usual air time of the 2nd and 4th Thursdays of the month at around 2:20 PM, IMBY is also airing the following morning during Morning Edition while people are getting ready for work or school or are getting their days going. Kind of cool. Oh, yeah. I suppose I should mention that I found out a couple of months ago that I won an Illinois Associated Press Award along with the gent who produces my work at WILL, Dave Dickey, which was totally unexpected and quite motivating in terms of continuing to create interesting segments. I still feel like I’m having trouble finding my voice because of the schedule I’m on, but I’m getting there. After (almost) two years I think I’m getting there.
Oh, and the other funny thing that happened recently with regards to media and me was Smile Politely choosing my Instagram feed as the best in C-U, for some reason. Again, completely unexpected and very cool.
I don’t know, all this stuff is kind of embarrassing, but I figured I’d let readers, if there are any left, know.
Speaking of photos, here are a few personal faves from the last month or so:
I’m back on my market-season schedule of having Mondays off if I worked Saturday, which I did, and it was great. So here’s my list for today – it’s not everything, but it’s a start:
Off I go.